Preheat oven to 425 degrees F. Have ready a parchment lined baking sheet.  For this recipe, a thicker, heavy duty baking sheet works best.

In a mixing bowl, thoroughly stir together the flour, sugar, baking powder and salt.  Make a hole in the middle of the flour mixture and add the cream and vanilla.  Mix the wet ingredients together in the hole and stir until partially blended, then add the white chocolate, cranberries and ginger. Mix a little more, then dump dough onto a clean surface (I use a pastry mat).

Use your hands to push it together into a blob, then press down.  Scrape it up with a flat spatula or pie lifter, flip it over and press down again, then fold it over on itself.  Press down again. Fold it over and pat it into a 6 inch circle.

Cut the circle into 6 wedges and arrange the wedges a few inches apart on the baking sheet.  Brush tops with a little additional cream and sprinkle with coarse sugar if desired.  Bake for 12-14 minutes.  Allow the scones to cool before serving.  You can re-warm them if you want, but these scones tend to taste better after they’ve completely cooled.